524 BUTTER DEFECTS 



large hole in the end of the worker, the bearings in which the 

 worker shafts run are worn, the worker shafts themselves are 

 worn, the distance between centers of the worker shaft bearings 

 in one end of the churn is not the same as that in the other end of 

 the churn, the periphery of the workers has become badly dam- 

 aged in places, or the shelves are not of the same width over their 

 whole length, do not lie straight, have become damaged, or are 

 loose and wobbly. 



In churns with more than one worker, the workers must be so 

 set that, when in operation, the ridges of one worker meet the 

 grooves of the opposite worker. If they are so set that ridges meet 

 ridges and grooves meet grooves, the working is very uneven, invit- 

 ing mottles. 



The workers must be taut, and free from excessive slack and 

 from slipping. Slack and slipping workers won't stay set right and 

 therefore cause uneven working and mottles. Slack and slipping is 

 due either to the worker shafts having worn loose in the ends of 

 the workers, the worker shafts slipping in the gear wheels due to 

 a worn key or worn shaft, or to excessive wear of or damage to 

 the cogs of the gear wheels. 



The buttermaker who would make butter uniformly free from 

 mottles and waviness must keep close watch of the mechanical con- 

 dition of his churns and keep the churns and workers in a constant 

 state of good mechanical repair. 



2. Do Not Overload the Workers. An overloaded churn 

 needs more revolutions with the workers in gear than a churn not 

 overloaded. But at best such working is prone to lack of uniformity. 

 When the workers are overloaded all of the butter cannot go through 

 the workers with each churn revolution. Some of the butter will 

 fall off over the outside of the workers, and therefore fails to be 

 worked, as fully explained in Chapter XL, "Working." 



3. The Butter must be worked sufficiently for complete so- 

 lution of the salt and distribution of the brine. The process of 

 working is the only means whereby the extraneous water and the 

 brine can be evenly distributed throughout the mass of butter. If 

 this complete solution of salt and distribution of brine is not accom- 

 plished during the process of working, it will never be accomplished, 

 and such butter, upon standing, is bound to become mottled. It is 

 only during the process of working that the brine is capable of pene- 



